Loaded baked potatoes have always intrigued me. There are tons of vegetarian versions to enjoy, but there is something about the classic version that always captured my attention: steaming hot with melted cheddar cheese, a big dollop of sour cream, and of course, crispy bacon on top.
So I decided to take the plunge, and turn my affection-from-afar for the loaded baked potato into a latke version. The classic potato latke got a makeover with some grated cheddar cheese and scallions, and then I topped it all with tangy sour cream, more scallions and bacon bits. Ok everyone, don’t get your panties in a twist. Not real bacon: the fake kind they sell in the salad dressing aisle.
Of course, what could be bad about this combination of ingredients? Pretty much nothing.
An unexpected surprise of this recipe? The red and green from the scallions and bacon bits create a little Chrismukkah action. So for those of you who might be from interfaith families, or just like getting into the red and green holiday spirit, this recipe has your name all over it.
8 medium Yukon gold potatoes
1 small onion
2 cups diced green onions (around 10)
1 cup shredded cheddar cheese
½ cup flour
1 ½ tsp salt
½ tsp pepper
Vegetable oil for frying
Pareve “bacon” bits
Using the shredding attachment of a food processor or a hand grater, coarsely great potatoes and onions. Place in a large bowl.
Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid. Add grated cheddar cheese and half of the chopped scallions.
Heat vegetable oil in a large skillet over medium heat. Using your hands or large spoon, make a latke patty and place in the pan. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.
Top latkes with sour cream, additional scallions and bacon bits.
What do Jews do on Christmas? Go to the movies and eat Chinese food of course. Which is why Soy Vay, a sauce company started by a Jewish boy and a Chinese girl, is offering the ultimate gift package to help you cook your own Chinese cuisine this Christmas Eve. And we are so excited that we get to give away gift packages to 10 lucky winners.
The gift package includes:
-$50 grocery delivery gift card
-$25 Netflix gift card
-Soy Vay products: Veri Veri Teriyaki, Island Teriyaki, and Hoisin Garlic
-Soy Vay recipe cards: Veri Veri Teriyaki Saucy Vegetable Chow Mein, Island Teriyaki Mango Chicken, and Hoisin Garlic Beef and Asparagus Stir-fry
-Decorations for the Christmas Eve parties including paper lanterns, chopsticks, and toys/games (Mahjong and Dreidel)
But wait, there’s more! The 10 winners are then encouraged to host a Soy Vay ShalomLomein house parties where they prepare their chosen Soy Vay dish for their family and friends and post photos via social media channels, using the Soy Vay hashtag #ShalomLomein on Wednesday, December 24 (that would be Christmas Eve). All the winners will also be automatically entered to win a grand prize grand–a $100 gift card for a cooking class or personal chef.
So, are you ready to get cooking? To enter, fill out the form below and we’ll choose 10 winners next Tuesday, December 16th. Good luck!
If Christmas is a time for tradition and family, then count me in! But I’m not talking about building gingerbread houses and trimming the tree. Our Jewish Christmas traditions were more about moo shu, a movie (ideally in the Home Alone series) and maybe a trip to the local casino. Usually, we’d pile in the car and head over to Cheng Du, one of the only restaurants open that day in town, and fill up on chicken & broccoli, vegetable dumplings and fortune cookies. And then an hour later when we were hungry again, finish the leftovers.
A few years ago, maybe turned off by the crowds or MSG, or inspired by my love of eating at home, I decided to start making my own Chinese food for Christmas instead. One bite of my homemade General Tso’s Chicken and I was hooked! This year, I took the decidedly unkosher Crab Rangoon and swapped the crab for lox. The result? Like a fried version of my favorite bagel breakfast. Why didn’t I think of this sooner? Now you can have lox and schmear for every meal. Christmas can’t come soon enough!
8 ounces cream cheese (dairy or pareve), at room temperature
4 ounces lox, finely diced
1 Tbsp powdered sugar
1 Tbsp chives, minced
Pinch of salt
20 wonton wrappers
Canola oil, for deep frying
In a small bow, mix the cream cheese, lox, sugar, green onions and salt well.
Place about 1 heaping teaspoon of the cream cheese filling in the middle of a wonton wrapper.
Fold two pointy ends of the wonton wrapper together to make a triangle.
Fold the other two ends to make a tiny parcel. Using a little water, pinch to seal tight and make sure there is no leakage.
Heat up a heavy bottomed pot of 2-3 inches of oil to 350 degrees F and fry the rangoon in batches until golden brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Christmas is here, and Chinese restaurants are preparing for the Jews to take over. This week I’ve put together some Asian inspired dishes to grace your Shabbat table, and relieve the Chinese takeout industry.
To start, why not try this Jewish Turkey-Wonton Soup, which actually uses traditional kreplach as the wontons! It looks amazing.
My husband and I love this recipe for Sticky Sesame Chicken Wings and we make them all the time! Even my brother who is a bit of a picky eater likes the recipe. This would go great with some perfectly cooked white or brown rice, and perhaps a slaw such as this Asian Slaw with Ginger-Dressing.
For dessert? Keep it simple and put out some sliced pineapple or orange wedges. Ah, brings back fond Chinese restaurant memories.
Shabbat Shalom, Happy Cooking, and Happy Holidays!